Hard News: Food and drink
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I've made samosas too, but I don't know that they were better than the small ones for $1 from Shubh, so why would you bother?
I've also made Chinese dumplings, they seem like a lot of work too when you can get them for cheap at the Asian Supermarkets.
We're so lucky in this part of Auckland with all of the lovely new NZers who've added to our diet.
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My post was in response to Lucy's. I see something else got in between..
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We're so lucky in this part of Auckland with all of the lovely new NZers who've added to our diet.
Get down to Tai Ping (behind caltex just along from Cedars on Dom Rd) who now have a food hall there and all manner of freshly cooked food.Well worth a nosy if you haven't. Also I am pleased we have a new Southern Indian Restaurant opening at the end of our street, which beats the old DTR that lived there before.If any good that can be a convenience spot as well. :)
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Brickley Paiste, your are wrong, wrong , WRONG>
I have cooked porridge in pots, in crocks, in woks, and in frypans.
Whatever was needful at the time.
And now I cook my porridge in a microwave and there is NO fucking difference between the results-the differences occur because of
*raw material (I always use the best)
*water quality (o yes! can make a differenc!)
*control of heat (know your fire/gas/microwave)Your comeent is completely wrong. If you adhere to it, you are stupid.
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<gives Islander a standing ovation>
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Thanks Jackie!
((Aue, have just heard about Digeress- not the place or forum but I will miss her muchly-))-wasnt there going to be a PAS noticeboard for comings & goings?
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You know, I've been snarked at by The Self-Appointed Tedious Judgers of Things many times before, for these people are sadly legion, but being given the arse card for eating 'bourgeois porridge' is quite original. Kudos, Brickley!
(I am now mentally listing all the other foods I eat which are bourgeois, and those few which could conceivably be ideologically pure foods of the masses. Heh.)
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This could be fun. I shall put my hand up and admit to eating bourgeois polenta, in that I buy the pre-steamed flour instead of boiling it from scratch.
(I'm a big fan of Pollan and love to make as many things from scratch as I can, but really Brickley therein lies madness. I humbly suggest fighting the food battles that are worth fighting.)
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I have all Pollan's books that are available here-
I agree & engage with most of what he says-
Brickley, you've lost it, in the interpretation- -
Bourgeois? Crikey, for someone who slings Marxist terminology around the place that's a peculiar rant.
Most of the world would like food that is cheap, hot, not actually nasty, and abundant. The kind of food you idolise is the bourgeois luxury.
Meanwhile in the rich countries, people don't cook from scratch because they're tired, the ingredients for good simple food are expensive, they may never have been taught how, and their tastes have been trained by a lifetime of marketing that what they buy is a packet is real food and what they make themselves is fake. And your response is to blame them for being bourgeois? I guarantee, no one is more fucking bourgeois than boring from-scratch foodies. I should know, I am one.
Your ire ought to be directed at the real culprit, which is a society that relies on the mass of people trading their time for money at a rate of exchange such that they end up poor in both, hoping that they don't die before they save enough to join the tiny class of rentiers who do have time and money.
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I had a running debate with my partner over whether stovetop or microwave porridge was superior. I'm in favour of the microwave - porridge will stick to anything, but it will stick harder to a surface that heats up. Turns out the only reason I was losing was because the magnetron on the microwave was intermittently failing and it was taking 5-plus minutes to heat up. So we got a new microwave and now it will do two people's porridge in under 2 minutes. That's plain old oats, none of this linseed business. No detectable difference whatsoever to the stovetop sort.
I also have an aversion to things that bubble and spatter scalding liquid onto you as you cook, hence fast as I can polenta and microwave porridge.
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not the place or forum
I disagree. A significant passing is a significant passing.
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faux pauas
And can I add my admiration. Gold.
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Shoutouts to the Sodastream massive.
Elderflower cordial = piss easy
25 elderflower heads (picked before they start going brown)
800g-900g granulated sugar
2 lemons
50g citric acid
3 litres of waterSterilise the bottles for the cordial (boil them, hot dishwasher, or beer bottle steriliser), and rinse the flowers. Boil the water and dissolve the sugar in it. Add the lemons and citric acid, then the flowers. Cover and leave for 24 hours. Strain through cheesecloth/muslin (actually, I use clean Chux cloths) and decant.
As for late opening, I'm all for it. I don't think music acts starting late is a justification though. I loved living in London, as someone else has observed, because concerts often start early so as to finish before the tube does. Of course, then you headed somewhere else to get munted.
But I loathe acts that don't grace us with their presence till around midnight. Seriously, what is the point of that? (unless it's some kind of cabaret, where the acts are running all evening anyway)
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(fuck, I get really tired at having to log-in almost every time- why is this ?)
Sacha: weavers have very strong food/tapu things. I knew (sigh) both Digeress (who graced my house, and her mum, Te Rakimarie) and they were strict about this kind of stuff. So, bringing her death up on a food thread doesnt seem right,
If there was a living/troubled or dead thread, it would be the better place to recall brillant people like Diggeress...
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weavers have very strong food/tapu things.
Sorry, my bad.
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This is the part where I confess that for quite some time I thought that Bluff oysters weren't real oysters.
Ask me how old I was when I figured out that the Elgin Marbles were not a surprisingly important children's toy.
On second thoughts, don't.
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But anyone giving me shit for my Hubbards Golden Sunrise porridge sachets? Can bite me.
While IN NO WAY putting my judgy hat on, I do have a Sekrit Porridge Technique to offer anyone who wants it:
1) Before you go to bed, put 1/4 cup rolled oats and 1/2 cup water in your porridge bowl, add a good pinch of salt, put it in the fridge overnight.
2) As soon as you get into the kitchen in the morning, take the bowl out of the fridge and microwave it for one minute. Go on and do some more of your morning things.
3) Take out the bowl, stir, put back in, microwave one more minute.
4) Eat.
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Yeah, I used to scoff at my partner's habit of soaking oats overnight before porridge, but it makes a huge difference. In particular those big coarse "Old Fashioned" Harroways oats become fluffy and delicious. I am eating some RIGHT NOW NOM NOM SNARF THLAWP MMM.
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Something I'm hugely into: the rolled-oat pancake. Normal pancakes now hold little allure for me. Where is the texture?
I shouldn't have thought about this before breakfast. Damn.
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Danielle: we have an ancient Alison Holst recipe book with oaty pancakes in, and share your enthusiasm.
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TracyMac, that elderflower recipe must be similar to the delicately flavoured drink my mother used to make and she left it to those lovely old pottery flagons for the flavours to infuse for a bit.
There is one major problem - you need to have a handy elderflower tree and they seem pretty rare around here.
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I've also made Chinese dumplings, they seem like a lot of work too when you can get them for cheap at the Asian Supermarkets.
Yup. We've run into some pretty good frozen dumplings from Tai Ping/Silver Bell etcetera, and even the average ones can make a nice dumpling soup.
Agreed, making these things at home really is a lot of work, and herself and I usually only bother for special occasions and guests. Whipping some up for dinner midweek from scratch would be madness, but when the time is right the results are worth it - you can get the dough just right, prepare the fillings you always wanted but weren't available premade from the chiller, and to boot you've got the pleasure of a few hours' quality time with your fellow cooks before you enjoy the results.
Sorry for a longish belated comment, this involves a real favourite food of mine. And I really should not have read this thread before breakfast...
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Was it just me or did Geoffrey Palmer sound like a grumpy old grandpa who had no idea what the kids were up to? I suppose he does live within a cocoon of privilege, but really, is the drunkeness on our streets that surprising if you['ve had your eyes open for the last few decades?
This did seem rather odd. Sir Geoffrey lives in a pleasant but not extravagant house in Mt Victoria which is well known to medium - long term locals. However it is so close to Courtenay Place that you could almost hurl a stubby from his elevated deck into the drunken throng that gathers every Friday night (well - not quite. It's probably around 250 metres away but the noise of crowds, clubs, boy racers and police sirens extends into Mt Vic). Does he have a large rock in his bedroom which he lives under?
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Working day? I bring homemade sandwiches and fruit to work.
Yes, I can make sandwiches too. But on a winter's day, being able to grab some dhal soup off the shelf is nice too.
Anything prepared from home is from scratch and didn't take long to make. Down tools? Chopping onions? What are you on about?
Er, you were talking about making dhal for lunch. Ten minutes and all. And now I can do it without chopping onions? Amazing.
I wasn't being hyperbolic, Russell. I don't buy those sauces because they're filled with tasteless crap. And I'm not the virtuous one but the missus sure is and I get a contact high off her virtuosity.
Why you would bother buying a free range chicken (provided it is free range and not simply presented with some grass in which it shows no interest) and then cover it in chemical by-product is even more odd. Suit yourself, though.
Er, right. "Chemical by-product" ... have you ever actually read the labels? Tried the sauces? You may find they contain fewer "chemical by-products" (ie: none) than the bread you make your sandwiches with.
Am I to assume that, say, curry paste is unsound too?
I like supporting local products as well provided they are actually food. I was recently in the Hawke's Bay and did much the same.
I'm puzzled: what counts as "actually food"? You seem to have ruled out sauces and seasonings. Are preserves acceptable to you?
"OTOH, the Taste of India Dhal Soup (have I been misspelling that?) is $2.50 a can at the local Mad Butcher, and really rather nice."
I'll have to take your word for it.
Of course. Lord forbid you should deign to taste it. You might like it.
Make a dry hummus. Fry it in wee patties.
That isn't falafel.
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